My fiancé has decided he is obese and has decided that low/no carbs is the way to go for dinner to loose weight. (Not to mention that his breakfast and lunch are now these ridiculous shakes and a handful of vitamins.) He doesn't understand why I eat anywhere from 3-5 real (and large) meals every day and I remain a size 4. My theory on that is that I avoid highly processed and artificial food. Whatever the reason, I am not in need of losing weight, so last night's dinner was my first attempt to balance his low calorie, low carb ideas with my desire to have a filling meal that has substance. For his diet, my fiancé picked out the potatoes, added avocado salsa, and avoided the corn bread.
Vegetarian Chili
2 tsp olive oil
1 small onion, diced
1 red bell pepper, diced
1 jalapeno pepper diced
14 ounce can of black beans, drained and well rinsed
14 ounce can diced tomatoes
14 ounces vegetable stock
1 C water
2 tsp chili powder
2 cloves garlic, minced
1 tsp ground cumin
3 tsp dried oregano
2 tsp dried basil
2 bay leaves
2 Tbs fresh cilantro, chopped
1 stalk celery, chopped
2 potatoes, cooked and diced
Heat the oil in a 6 quart cast iron Dutch oven, or large saucepan, over medium-high heat. Add the onion and peppers. Cook until tender, stirring frequently, for 3-5 minutes or until bright in color. Add the beans, tomatoes, vegetable stock, chili powder, garlic, cumin, oregano, basil, bay leaves, and cilantro and simmer for at least 20 minutes. Slow cooking for hours will greatly add to the flavor. Add celery and potatoes 20 minutes before serving, continuing to simmer.
To serve, top with cilantro, sour cream, lime wedges, avocado salsa, or cheese.
Nutrition Facts Per Serving | ||||
Calories: 495 | Fat: 5.1g | Protein: 27.1g | Fiber: 21.0g | Sugars: 8.6g |
Vit A: 47% | Calcium: 18% | Vit C: 128% | Iron: 41% | Carbs: 88.8g |
This recipe was inspired by Cast-Iron Darling. This is a one pan dish, with fair amount of prep but little to clean up!
Prep Time: 30 minutes
Cook Time: 60-90 minutes
- 1 whole chicken
- 2 tsp poultry seasoning
- 1 tsp ground thyme
- 1/8 tsp nutmeg
- 2-3 Tbs olive oil
Rinse chicken and pat dry with paper towels.
Combine the spices and rub under the chicken's skin.
Heat oil in cast iron dutch oven over medium heat.
Place chicken breast-side down in oil, brown 3-4 minutes.
Remove from heat.
- 1 summer squash (zucchini) sliced 3/4 inch thick
- 1 red onion, cut into wedges
- 3-4 small red potatoes, halved
- 3-4 whole carrots, halved lengthwise
- 6-7 whole garlic cloves, peeled
Cut veggies as stated above, put into dutch oven with chicken. If the veggies are above the chicken, they will retain a crisper texture.
- 2 Tbs honey
- 1 Tbs lemon juice
Mix together, brush over the chicken and the vegetables.
- 2 tsp rosemary leaves
- 2 tsp thyme leaves
- 1 tsp poultry seasoning
Sprinkle over chicken and vegetables.
- 1 lemon, quartered, seeds removed
Cover and bake at 425 F for 15 minutes. Uncover and continue to bake 45-75 minutes, or until chicken is done. Bast the chicken several times while baking. **Cooking times vary depending on size of chicken**
Transfer chicken and vegetables to serving platter. Lightly thicken the drippings for a wonderful gravy/sauce!
About Me
- Sarah
- I'm a walking contradiction. A modern woman who belongs in the role of a 1950's housewife.
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